I have an immense fondness for spinach pie. It possesses a delightful richness, yet it is not as weighty as a quiche. Additionally, its crust is wonderfully flakey, making it a versatile dish suitable for savory breakfasts, brunches, or simply any time of the day. The taste is so remarkable that I eagerly anticipate relishing the leftovers, despite being aware that the puff pastry may lose its crispy texture. This dish is simply irresistibly delicious.
What is Spinach Pie?
Taking inspiration from the traditional Greek dish spanakopita, this spinach pie incorporates frozen spinach and puff pastry dough as convenient shortcuts. In order to keep the cost down, feta cheese is substituted with cottage cheese, resulting in a quick, simple, and incredibly tasty recipe.
Where to Find Puff Pastry
The inclusion of puff pastry dough is crucial for this recipe. You can locate frozen puff pastry dough in the frozen desserts and pie crusts section of most major grocery stores. I personally utilized the one from Pepperidge Farm; however, if you wish to experiment with creating your own, I recommend referring to my friend Christina’s recipe for homemade puff pastry on her blog, Dessert for Two.
Typically, store-bought puff pastry is packaged in a box containing two folded sheets. For your spinach pie, you’ll only require one sheet, allowing you to save the second for future use. Prior to starting, ensure that you fully thaw the puff pastry by removing it from the freezer at least an hour beforehand.
What Else Can I Add to Spinach Pie?
Here’s a variation of this recipe that allows for plenty of creative additions. Experiment with chopped sun-dried tomatoes or cooked bacon for extra flavor. Alternatively, consider adding feta cheese or roasted red peppers for a delightful twist. For an elevated taste, a sprinkle of dill would work wonders!
Love Spinach? Try these other spinach-licious recipes:
How to Make Spinach Pie – Step By Step Photos
Before starting, ensure that you thaw one puff pastry sheet and one pound of frozen chopped spinach. Preheat the oven to 375ºF. Chop one yellow onion and finely mince one clove of garlic. In a skillet, sauté the onion, garlic, and olive oil over medium heat until the onions become soft and translucent. Allow the onion and garlic mixture to cool slightly.
Combine 1 cup cottage cheese, ¼ cup grated Parmesan, 2 large eggs, ⅛ tsp nutmeg, ½ tsp salt, and ¼ tsp freshly cracked black pepper in a bowl. Mix well.
It is crucial to extract as much water as you can from the thawed spinach. This step is highly important to prevent your spinach pie from becoming soggy.
Combine the spinach, sautéed onion, and garlic with the cheese mixture in the bowl. Stir to combine once more.
Now that the spinach pie filling is done, it’s time to proceed with the puff pastry.
To ensure that the puff pastry is of the desired size, place the pastry dough on a parchment paper or lightly floured surface. Proceed to roll it out until it reaches approximately 10×10 inches.
Place the pastry dough gently on top of a pie dish, ensuring there is ample dough to hang over the sides. This excess dough will later be folded over the top once the pie is filled.
Spread the spinach and cheese mixture evenly onto the pie plate.
Gently fold the corners towards the center, even if they don’t completely cover the top. Take the last egg and lightly whisk it, then brush it onto the surface of the puff pastry.
Place the pie in the oven that has been preheated to 375ºF and bake it for approximately 45 minutes, or until the top pastry becomes puffed up and achieves a rich golden brown color. After removing it from the oven, allow the pie to rest for about five minutes before cutting it into eight pieces and serving.
It’s sooooo good!
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